Pesto Chicken Pâté Recipes

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PESTO CHICKEN



Pesto Chicken image

A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.

Provided by Pjaros

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
½ cup prepared basil pesto, divided
4 thin slices prosciutto, or more if needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  • Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 2 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 5.5 g, Sodium 433.6 mg

PESTO CHICKEN PâTé



Pesto Chicken Pâté image

Herbed chicken Pâté with delicate pesto flavors - that goes easily with chips or crackers.

Provided by Betty Crocker Kitchens

Time 2h15m

Yield 16

Number Of Ingredients 6

Small fresh basil leaves
2 cups cubed cooked chicken or turkey
1/2 cup basil pesto
1/2 cup mayonnaise or salad dressing
1/4 cup red bell pepper strips
Crackers, if desired

Steps:

  • Line 2-cup bowl or mold with plastic wrap. Arrange basil leaves in bowl on plastic wrap. Place chicken, pesto and mayonnaise in food processor. Cover and process until smooth.
  • Spoon pesto mixture into bowl, pressing firmly.Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Turn bowl upside down onto serving plate; remove bowl and plastic wrap. Garnish with bell pepper strips. Serve with crackers.

Nutrition Facts : Calories 135, Carbohydrate 1 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg

PESTO CHICKEN RECIPE WITH VEGETABLES



Pesto Chicken Recipe with Vegetables image

One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 13

1.5 lb chicken breast cutlets
Salt and Pepper
Extra virgin olive oil
1 zucchini (cut into half moons)
1 red bell pepper (cored and cut into strips)
½ red onion (sliced)
1 cup about 5 oz grape tomatoes
1/3 cup basil pesto ((homemade or store-bought) )
1/3 cup cream
Juice of ½ lemon
Zest of 1 lemon
Toasted pine nuts for garnish (optional)
Fresh basil for garnish (optional)

Steps:

  • Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
  • In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
  • If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
  • In a small bowl or glass measuring cup, mix together the basil pesto and cream.
  • Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
  • Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.

Nutrition Facts : Calories 245.8 kcal, Carbohydrate 4.6 g, Protein 25.7 g, Fat 13.3 g, SaturatedFat 4.6 g, Cholesterol 91.8 mg, Sodium 269.2 mg, Fiber 1.1 g, Sugar 2.5 g, ServingSize 1 serving

CREAMY PESTO CHICKEN



Creamy Pesto Chicken image

All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.

Provided by JODIE4

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breast halves - cut into strips
4 large cloves garlic, sliced
3 ½ tablespoons sherry
¼ cup pine nuts
½ cup chopped fresh basil
1 (8 ounce) container reduced fat sour cream
3 tablespoons grated Parmesan cheese
ground black pepper to taste

Steps:

  • Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
  • Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 7.7 g, Cholesterol 86 mg, Fat 17.9 g, Fiber 0.6 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 210.1 mg, Sugar 0.5 g

PESTO CHICKEN BAKE



Pesto Chicken Bake image

This pesto chicken bake recipe only uses one pan and is a quick meal to prepare that is delicious for the whole family.

Provided by SDaisy2

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 7

2 ½ pounds bone-in, skinless chicken thighs
1 ½ pounds baby red potatoes
1 pint cherry tomatoes
½ cup pesto
2 tablespoons water
2 teaspoons olive oil
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
  • Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 780.3 calories, Carbohydrate 32.6 g, Cholesterol 186.7 mg, Fat 46.5 g, Fiber 4.6 g, Protein 57.1 g, SaturatedFat 12.5 g, Sodium 453.6 mg, Sugar 1.7 g

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY



One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

Steps:

  • Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
  • Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
  • Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
  • Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
  • To serve, sprinkle parmesan cheese and basil on top!
  • Enjoy!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

BAKED PESTO CHICKEN



Baked Pesto Chicken image

Make and share this Baked Pesto Chicken recipe from Food.com.

Provided by TishT

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless skinless chicken breast halves
1/2 cup refrigerated basil pesto
2 -3 plum tomatoes, sliced (optional)
1/2 cup mozzarella cheese, shredded

Steps:

  • Preheat oven to 400 degrees F.
  • Line baking sheet with heavy-duty foil.
  • Place chicken and pesto in medium bowl; toss to coat.
  • Place chicken on prepared baking sheet.
  • Bake for 20-25 minutes or until chicken is no longer pink in center.
  • Remove from oven; top with tomatoes and cheese.
  • Bake for an additional 3-5 minutes or until cheese is melted.

PESTO PASTA WITH CHICKEN



Pesto Pasta with Chicken image

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

Provided by Kristin

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
½ cup pesto sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
  • In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g

PESTO CHICKEN



Pesto Chicken image

These pesto-filled chicken roll-ups from our Test Kitchen can be served warm as an entree of cooled and sliced for an elegant appetizer.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 1h5m

Yield 4 main course or 12-16 appetizer servings.

Number Of Ingredients 10

1 cup loosely packed fresh basil leaves
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1 tablespoon pine nuts
1 to 2 garlic cloves
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted

Steps:

  • For pesto, combine the first six ingredients in a blender; cover and process until blended. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. , Spread each with 2 tablespoons pesto to within 1/2 in. of the edges. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer., Place chicken in a greased 11x7-in. baking dish; brush with butter. Bake, uncovered, at 375° for 30-35 minutes or meat is no longer pink. Remove toothpicks or skewers. Serve warm as a main course., For an appetizer, cool for 15 minutes, then refrigerate until chilled. Cut cold chicken into 1/2-in. slices.

Nutrition Facts : Calories 332 calories, Fat 24g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 503mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.

CREAMY PESTO CHICKEN



Creamy Pesto Chicken image

You really won't miss the cheese at all in this dairy-free pesto. It's especially good over cauliflower rice or gluten-free pasta. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon dried oregano
1/2 teaspoon minced garlic
1/4 teaspoon salt
2 boneless skinless chicken breast halves (6 ounces each)
PESTO:
1/4 cup loosely packed basil leaves
1/4 cup packed fresh parsley leaves
1/4 teaspoon salt
1/4 cup canned coconut milk

Steps:

  • Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes., Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.

Nutrition Facts : Calories 261 calories, Fat 11g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 684mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic exchanges

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